This is my favourite easy to prepare dessert for every New Year eve. You may prepare this dessert and chill in fridge while preparing for the main course and appetiser. Make and serve it into wine class to impress your guests too, absolutely stunning and yet delicious.

Below is my Fresh Mango Pudding recipe

Ingredients:(recipe yields for 4 wine glass)

Gelatin 4g

Water 12ml

Caster Sugar 50g

Fresh Milk 50ml

Fresh Mango 1 piece (half for decoration)

Pure yogurt 50g

Fresh cream 125ml

Fresh custard & cherries (for decoration)

Method:

Mix gelatin with water.

In separate bowl, blend the half mango. Mix with yogurt.

Boil the milk with sugar, add on the 1.

With 3, add on 2 and fresh cream.

Pour the mixture into cocktail glass/wine glass, refrigerate it at least 2 and half hours.

Once the pudding is set, decorate it with the other half mango (cut into cubes) and decorate with some fresh custard & cherries. Ready for serving.

Happy Winter Solstice 冬至快乐 to everyone. Another year finishing soon, we are celebrating a special Chinese Festival called Winter Solstice whereby serving glutinous rice ball and eat together with family members. This is a festival where we celebrate 1 month before Chinese New Year, there is a myth saying that if it rains today, it will not rain on the 1st day of CNY. So far, I found it quite accurate though.

Well, talking about traditional food during the festive. Glutinous rice ball is my favorite Chinese dessert. In fact, I am eating them not only during these days, simply love their texture and chewiness.

It's my first year to do these homemade glutinous rice ball with filling. And most importantly they are made from natural food colouring.

There are 2 flovours for my homemade tang yuan again, they are suitable for either wet or dry. Wet definition here means serve these glutinous rice ball in the ginger and pandan infused syrup while dry is just cooked and then serve with some crushed peanut which is quite similiar to Japanese mochi.

The options for my filling today are peanut and lotus paste. Both equally good, if you opt for less sweet option, peanut will be better fit for you.

Less than 2 weeks time to Christmas. I've written some easy step by step to guide you on how to free hand pipe the snow flakes by using the melted chocolate. This is absolutely easy idea for you to prepare upfront and be handy for your cake decoration later.

If you have the difficulties to pipe it free style, what you can do it print out the snow flake template, put underneath your baking paper, and pipe them accordingly. Of course, practice makes perfect! The more you practice, the better result you may achieve.

Nowadays, many bakers use their phones as a tool in the kitchen, and it’s gotten to the point where it’s becoming indispensible. Just this month, celebrity chef Tyler Florence has gone around saying that his Blackberry Passport is the key to his success. Collaborative Cooking has also invented a Cooking Machine that lets chefs prepare meals by controlling the machine with their phones!
We could all be enjoying these amazing technological advancements in the future, but we’re getting a little ahead of ourselves. Right now, that smartphone in your hand could still do more than serve as a tool for taking photographs of your delicious creations. Gaming Realms, owners and operators of Spin Genie, have stated that “There were an estimated 1 billion Smartphone users at the end of 2012, representing 17% of total mobile users”. This number has risen to nearly 1.75 billion, prompting developers to create some excellent apps for use in the kitchen.
The Baker App is one such app, delivering exactly what it advertises: “Beautifully designed, with practicality in mind, it is created by people with a passion for serious baking. Basing everything on the Bakers’ Percentage format that any good baker swears by, it can be used in any type of kitchen, no matter how busy or messy, and is adaptable to the needs of anyone from a beginner to a master.”

The app is truly versatile, and it can be used by just about anyone in the world. The app lets users create and save recipes in measurements they like, download premade recipes from some of the world’s greatest chefs, and adjust recipes to make room for specialized diets. If you’ve ever found yourself having to scale down large-quantity recipes for home use, this is the app for you.

Most importantly, this app is completely free, “because everyone should be free to bake.”
Do you use any other apps when you bake?

Yahoo! Completing my 14 days Zespri Kiwi challenge 2014. It indeed a "Fruitful" challenge and fun way to complete my 14 days challenge with plenty of my own creation 21 recipes. Enjoy these healthy, and some of the gluten-free/Paleo recipe for a better eating lifestyle.

Also, I've made a short video clip in YouTube. Feel free to follow all my recipe below, all about Kiwi! Do follow us in Facebook, Instagram, Twitter and Pinterest too!

Last of my kiwi post of my 14 days kiwi challenge. This is the special Asean dish which serve with kiwifruit, it is my favourite snack, homemade popiah. If you're chinese, you definitely know what is popiah.

I love popiah aka spring rolls. Be it fresh or fried. I just love how the different ingredients come together in a wrap just like the Mexican burrito except that you get a sweeter crunch of vegetables that makes you want more and more. When you include the kiwifruits, it even enhance your whole taste buds to the next level.

Last day for celebration on the kiwi challenge. Bake this extremely easy and yummy cake. The tangy-ness and sourness of the kiwi can blended nicely with the butter cake. You will feel refreshing when eat together the ccrumblinessof the butter cake.

This buttercake is not my usual soft and fluffy type, I would like this cake texture to be coarse in order to match the softness of the green kiwifruits slices after baked.

Today is the last day of Zespri Kiwi Challenge. I am making the traffic light salad. This is extremely easy to make. All the ingredients are served fresh, mix together with capsicums, lettuce and fruits. The most important secret sauce is some olive and balsamic dressing.

Time flies, today is 13th day of my kiwi challenge. I'm using combination of my previous recipe - Homemade Kiwi Jam with this simple self made french toast at home.

Do you know about Kiwi that can control the weight? The reason being is Kiwi’s low glycemic index and high fiber content means it will not create a strong insulin rush like other fruit with high sugar contents — so the body will not respond by storing fat. Hence this is the best reason to use these fruits to substitute any whip cream as french toast toppings.

This is extremely easy recipe to follow. Prepare this for your love one during weekend breakfast or brunch, he or she will be totally surprised and impressed. Enjoy!

Here is my recipe on this Homemade French Toast with Kiwi Jam (serve for 2)

Today is 13th day of Kiwi Challenge day. Since I have quite a lot of super ripe kiwifruits, I am making them into kiwi jam for storage rather then let them rotten. This is relatively easy to make jam, 4 ingredients and preparation time is less than 30 minutes.

It is always enjoyable to make your own jam as you can control its sweetness level, as well as free of any artificial flavoring or preservative in it. Hope after you've read this post, you are able to start straight away to make your own kiwi jam too. Enjoy your weekend.

12th day of the Kiwi Challenge, today's topic is "Time to get creative". Inspired by the goodness of Zespri Green Kiwifruit, I spice up my Friday using kiwifruit to create mini Kiwi Ball dessert.

Follow by my yesterday post on Homemade Kiwi Sushi which is normal savory sushi, this inspired me to make them into sweet dessert that going to give you a kick after the meals.

I serve them with fresh raspberries for the whole combination. It brings the vivid colour for your eyes first, and indeed they are delicious too. The method in making these Kiwi ball are same when the traditional making the savoury sushi but the only difference are some of the ingredients are totally varies. What it bring the Japanese rice comes together is the coconut milk. If you could not find the fresh coconut milk from your country, you can always substitute them with UHT coconut cream or heavy whip cream.

Here is my Hankerie's recipe on my homemade Kiwi Ball Dessert

IngredientsFor sushi rice,

2 cups Japanese rice

1 cup water

5 tablespoons fresh coconut milk

2 1/2 tablespoons sugar

For Decoration

Zespri Green Kiwifruit

Fresh raspberries

Method

Slice the fresh green kiwi as thin as you can

Cook the Japanese rice in rice cooker.

After rice cooked, in another pot, combine the rice with water and sugar.

Leaving the rice to rest, covered for another 10 minutes

When cool, gently add the coconut milk mixture and mix to combine.

Use the rice at room temperature.

Wet your hands, and scope small section of the rice in your palm; and shape into round shape. Optional: If you would like some filling in the kiwi ball, you may stuff the paste or kani inside.

Decorate with green kiwifruit slice on top of the kiwi ball, and serve together with fresh raspberries.

Three-quarters of the Kiwi Challenge. Today is 11th day to show off the knife skill. To me, the most difficult part to showcase how good is your knife skill is cutting the fragile kiwifruits onto sushi, it must be even thinner than a sashimi.

Follow on from my previous post on Kiwi Frankenstein, I've some more new idea in making this little brown hairy fruits into cutie animal. I myself also not too sure what am I trying to do, just thinking of something looks cute.

Started to test my knife skill since last week, by cutting plenty of times on the kiwifruits, from cutting into cubes, slices, modelling kiwifruits into cutie animal. Gosh, I have cut more than 22 green kiwifruits since last week. Today, finally make these homemade kiwi sushi with the combination of sashimi, omelette and tobiko. This is my 2nd time in making sushi at home, after my first time making sushi in New Zealand in year 2008. Indeed been a while.

1st sushi that I've made today is kiwi salmon sashimi. The green kiwifruit slice needs to be thinner than fresh sashimi as I do not want it over-powering than the sashimi taste. Believe it or not, the crunch and the tangy fruity smell bring your taste to the next level incredibly.

The 2nd sushi that I'm making is Tamago Yaki Kiwi Sushi Omelette, in how to make the omelette, I refer to this recipe. This relatively the sweetest sushi among these 3 types of sushi that I've made.

The 3rd sushi that I am going to make is Sushi Kiwi Tobiko. Tobiko is the tiny, orange, pearl-like stuff you find on sushi rolls. It's actually flying fish roe, which technically makes it a caviar (albeit less expensive than its sturgeon cousin). Tobiko adds crunchy texture and salty taste to the dish, not to mention artistic flair. In its natural state, however, it is not very flavorful. Hence, I've added 3 kiwifruits on top of it.

Here is my Hankerie's recipe on my homemade kiwi Sushi

IngredientsFor sushi rice,

2 cups Japanese rice

2 cups water

2 teaspoons salt

4 tablespoons rice vinegar

2 1/2 tablespoons sugar

For Flavour combination,

Zespri Green Kiwifruit

Nori seaweed sheet

Tobiko

Japanese omelette

Sahsimi slice

Method

Cook the Japanese rice in rice cooker.

After rice cooked, in another pot, add the rice and water, quickly bring it to the boil and then simmer, covered, cooking for 10 minutes until water is absorbed and the rice is cooked. Be careful not to burn the rice

Meanwhile, combine the salt, vinegar and sugar in a small bowl

Remove from the heat, leaving the rice to rest, covered for another 10 minutes

Add the rice to a wooden bowl, mix to help it cool down. When cool, gently add the vinegar mixture and mix to combine.

Use the rice at room temperature.

On top of the bamboo rolling mat, place a seaweed sheet (you may cut these into halves, however it will require less filling)

Wet your hands, and scope small section of the rice in your palm (around a 1/4 of a cup); and shape into an oblong

Place the rice onto the seaweed sheet, gently spread the rice evenly to each side; ensuring leave an inch gap on the side you are rolling towards, add fillings as you wish.

Folding the bamboo mat (on the side closest to you); gently roll as tight as possible (if your seaweed is not sticking, dab the uncovered end with water).

Day 10: Doing the things that I love the most with my favourite kiwifruits. After my long working day today, decided to bake something extremely fast. I was using my opera cake (leftover = that those trim over from the side), in order to avoid any wastage, I melted them to become my butter of my new creation - mini kiwi cupcakes. Both Kiwi and chocolate chips are my hero for this cake.

When I started to use kiwifruits in my bakes previously, I always discover that these green kiwifruits will definitely turn even more sourish after bake. Hence, they are 2 best ways to overcome, first is that only mix in the green kiwi until the end of the baking process (usually does not work for baked cakes, as the cakes will start to shape after the first 5 minutes in oven). 2nd is to mix them with something sweet in the cake. And today, chocolate chip is my queen for this cupcake.

Day 10 of Kiwi Challenge today. Mission today is to share about my favourite moment with these little brown hairy fruits. Of course, my favourite + passion = baking with them. Today, I made something different, the dessert that absolutely look like them, but also their taste also quite similiar. They are kiwi mochi,

According to Fugetso-do, "Mochi is a Japanese confection, found usually in the shape of a small, round rice cake which can be eaten with condiments such as kinako (roastedsoy bean flour), manju (sweet red bean paste), soy sauce dip, and seaweed." I improvised them into kiwi mochi.

Believe me, all you see from my mochi photo here, all are edible. The whole combination of the taste and texture simply fantastic. All these are steamed rather than bake. Enjoy the pretty dessert with your eyes first. Before cutting the mochi, I've tried to roll the shape that look like the real physical kiwifruits first.

For this recipe, please wait for my publish e-books later. I will announce once done.
If you're my new followers, you may click this link "Hankerie's Kiwi project went live & 1st VBlog!!!" to see my last year 14 days challenge recipes. Stay tune for more next few days.

Since today's mission is making dessert, hence I make this mini kiwi Popsicle that is quite similiar to my previous Kiwi Popsicle. Last year, I combined two types of kiwis which are gold and green kiwifruits. This round, I only make the green kiwi popsicle. This is the usefulness of those overripe kiwifruits to be my hero for this dish.

Take one or more ripe kiwi, add honey and water in a blender. Then pour in molds. If the kiwifruit is overly ripe, you can just use the fork to mash it rather than blender, as we need to avoid kiwi seed from broken down too much.

The green kiwi recipe can be used with many other fruits, as long as the volume of fruit stays relatively similar — and feel free to add more honey if the kiwi is too sour.

Here is my Hankerie's recipe on my homemade Mini Kiwi Popsicle for Party

2nd dessert of my day is my favourite Kiwi & Strawberry Cream Puff. These cream puffs attempt to capture the essence of the kiwi fruit and serve them in a way that is more commensurate with our modern palates: add some custard cream and sugar and stuff them in a light and buttery pastry. To add on more colour, I've added strawberries in it this round.

Preheat oven to 180C. Sift flour and salt into a bowl. Place water and butter in a saucepan and heat until melted. Next, raise heat until the mixture boils and them remove from heat. Add the flour and beat quickly until you have cohesive mixture (be sure not to overbeat or the mixture will become oily). Leave the mixture to cool slightly.

Slowly add the beaten eggs a little bit at a time until the mixture is thick and shiny (you probably won’t need all of the egg). Place in a pastry bag.

Today is 9th day of Kiwi Challenge day and absolutely is my favourite day as it is DESSERT theme. Gosh, I wanna show a lot of my masterpiece on my kiwi Dessert today! Since I'm making a lot of dessert today, im going to make kiwi coulis to serve my dessert.

According to Wikipedia, a coulis (/kuːˈliː/ koo-LEE; French, from Old French couleis, from Vulgar Latin cōlāticus, from Latin cōlātus, past participle of cōlāre, to strain) is a form of thick sauce made from puréed and strained vegetables or fruits.

It may sound fancy, but a coulis is actually easy to make. These intense fruity sauces are ideal to pair with desserts or drizzle over your favourite ice cream. My hero of today is the green tangy sourish kiwifruits. Amazingly simple to make, kiwi coulis takes so many desserts to another level for an incomparable treat.

Here is my Hankerie's recipe on this Homemade Kiwifruits coulis for Dessert

Day 8 of Zespri Kiwi Challenge, I am making a healthy and colourful yogurt Parfait to cure the bloatness over the weekend. Try this breakfast treat that layers fresh kiwifruits, raspberries, mangoes, creamy yogurt and crunchy corn flakes.

In French, Parfait means "Perfect". It is a kind of layered frozen dessert serving in tall glass, and I serve them in my long champagne glass.

Kiwis are filled with essential vitamins, too! One medium kiwi packs 5 percent of the daily recommended amount of folate and 117 percent of daily vitamin C. Plus, this tangy fruit provides 38 percent of the recommended daily intake of vitamin K, a nutrient often missing from people’s diets that is essential for bodily functions like normal blood clotting. Well, that's quite surprising.

Anyway, this is such a simple parfait to make, and it’s so perfect for breakfast, or even as a snack or dessert after dinner. Now if you don’t find it’s sweet enough for you, you can add some honey over the yogurt.

Feeling a bit bloated today after the weekend? Powered by actinidin and fiber, Zespri Green Kiwifruit can help facilitate gastric digestion and bowel discomfort. Now,you know what to get when your tummy hurts.

Welcome to Hankerie!

Adding Life to Food.

All of our bakes are home-baked by using only the freshest ingredients. We have own creations and and decorate them by handmade with love and care. Feel free to contact us at hanker@hankerie.com for a detailed quote. Location only available at Sydney now.